Mel is on a roll…..
“Put 6 sweet potatoes in oven at 350 for 60 minutes. Poke each of the potatoes with a fork at a few spots before you put into the oven.
In the meantime, cook four sausage patties (from Nester’s) in a frying pan (I got one pack of hot and one pack of chorizo). Cook until no longer pink. When cooked, transfer into a bowl and set aside. Keep a little of the fat of the sausage to fry up some leaks (white and green parts), 2 jalapenos peppers, mushrooms, fresh sage or rosemary. Fry up in the same pan you used for sausage until browned and soft. I put all this in the food processor and got it all fine.
You can use white onions instead of leeks, or green onions, shredded carrots, or julienned zucchini. Use what ever you have in the fridge.
When potatoes are tender with a fork poke, remove from oven. Let them cook a little. Carefully cut them in half and remove all the inside of the sweet potato, except about 1/8 of an inch around the inside.
Mash up all the potato insides that you have removed, add 1/4 cup of almond milk if too dry. Mix with sausage and leeks. Add potato/sausage/leek mix back to potato shells and cook again for another 5 minutes (to make sure everything is warm again).
You can season with some nice smoked paprika that I got from the Cup the other day (thanks Slater for tip) and pepper if you wish.
Your ‘non paleo’ friends might enjoy a sprinkle of shredded cheese melted on top. Just saying…
This is not a quick recipe but well worth it if your in the kitchen making other stuff or will be around the house anyways. It’s a crowd pleaser for sure-zies!
Inspiration: Fine cooking magazine, December 2011. I paleo-ized it.”